Advertisements

Preparation

In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.

While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

Menus & Tags

Tags:

Recent Reviews

Perfection. Beautiful presentation, affordable cost and delectable dish - the perfect meal for a large group. I have made this recipe twice exactly as published and I am famous for changing it up at least a little bit. The dirty rice recipe is the best version I've found.

maz052163 from Phoenix, AZ /

Flag if Inappropriate

I made this the year it came out in the magazine and have been making it about once a year since that time. The only thing I do differently is brine the roast for 48 hrs day before cooking. It takes all the fear out of wondering if it will be dry or not. LOVE the rice recipes. I make this with roasted root vegetable from same issue. Family loves it.

Wendyfig from Fond du Lac, WI /

Flag if Inappropriate

I have been using recipes from Epicurious for years and this is the first review I have written (although many have been deserving). I am a serious cook (spend 2-4 hours in the kitchen every day) and prepared this recipe on Christmas day was one of the best meals I have ever made! I made it almost exactly as written with the exception that I increased the creole mustard sauce. Made the dirty rice a day ahead and brought both the rice and the gravy to room temp before combining. I had to stop my husband and kids from eating all of the dirty rice before it was even cooked! What an impressive meal...I will definitely make again and again!

dee_speer from Atlanta, GA /

Flag if Inappropriate

I prepared this dish for Thanksgiving dinner at our open farm picnic and it was a big hit. I made a much larger amount of dirty rice and presented the crown roast with the rice in and under the roast. I kept the amount of sauce the same and I didn't change anything in the ingredients, so this review is untainted.

alabamachef from Deep South Alabama /

Flag if Inappropriate

Husband, who is not a big rice fan, said it was so unbelieveable that he had multiple helpings, best he ever had. Pork was incredibly tender, beautiful presentation, and DOUBLE THE SAUCE. Everyone raved about it.